- Peel the bananas and place them in a tall jug or liquidiser. Add the eggs and ground cardamom and liquidise thoroughly. Stir in 100g of blueberries.
- Heat a large non-stick frying pan and wipe some vegetable oil around the pan. Pour 2 tablespoons of batter into the pan for each pancake. You should be able to fit four to a pan. Cook the pancakes for 3 minutes or until just set. Flip over and cook for a further two minutes.
- Serve the pancakes with extra blueberries, a dribble of syrup and a scattering of desiccated coconut.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Kick start your day with these tummy- friendly pancakes
2 medium sized bananas 3 eggs ½ tsp ground cardamom seeds 150g fresh or frozen blueberries ½ tbsp vegetable oil maple or golden syrup to dribble
Time: 15 mins Serves: 4 Nutrition: 77 calories, 3.3g fat